Melissa Bosak

October 2, 2017

What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I am director of operations at Crazy Mountain Brewing Company [in Denver and Edwards, Colo.]. I started with Crazy Mountain as quality and lab manager. I came to the craft beer industry from the world of industrial microbiology, working with yeast for more than 10 years. I love coming up with solutions for the challenges that arise while producing quality craft beer.

What’s new at Crazy Mountain?

We are expanding our distribution of cans, bottles, and kegs to additional states and countries. We are currently in 26 states and 11 countries, with more on the way soon. We are now doing all of our year-round and seasonal production in Denver, and using our original Edwards, Colo. brewery for our Local’s Stash program.

What’s the best part of being a part of the craft brewing community?

I love the collaborative nature of the craft community. All the breweries I have encountered are very willing to help each other succeed. There is a great community spirit among the area breweries, and I am proud to be a part of it.

Name a favorite food and beer pairing.

A great burger and fries with a beer is always a good option. I like to mix up the beer choice, but I lean toward stouts and porters.

What’s your biggest accomplishment unrelated to your job?

I ran the Philadelphia Marathon in 2013 and came in under my goal time. It was such a challenge and I am very proud of myself for completing it.

What’s your favorite beer that your brewery does not produce?

Boulder Beer’s Shake Chocolate Porter.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

I am a native of eastern Pennsylvania, so whenever I travel back to PA, I try new beers. There are so many great options there.

What do you like to do in your time away from the brewery?

I enjoy running and biking, checking out local breweries and restaurants, and spending time with family.

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